Cheese and methods of making such cheese

This is a recipe for cheese, specifically stretchy cheeses like mozzarella. It's made by adding a lot of non-fat dry milk, along with other ingredients like proteins, flavorings, or acidity regulators, to achieve a specific lactose level. The goal is to create a cheese product with modified characteristics.

Why it matters: Consumer demand for protein-enriched and functional foods has significantly increased since 2013. Advances in food ingredient technology and processing make it easier to incorporate the claimed non-fat dry milk and other nutritional supplements into cheese while maintaining desired characteristics.

Status: Not in forceListed as no longer active. The specific reason is not in the record we hold.
How hard to build: ModerateFood processing, ingredient mixing, precise ratios

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